Here’s a moist, flavorful Apple Cinnamon Bread recipe that’s perfect for breakfast, snacks, or dessert 🍏🍞✨
🍏 Apple Cinnamon Bread
Ingredients (Makes 1 loaf)
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
Fruit
- 2 medium apples, peeled, cored, and chopped (or grated for more moist bread)
Optional Topping
- 2 tbsp brown sugar
- 1 tsp cinnamon
Instructions
- Preheat oven
350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper. - Mix dry ingredients
In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside. - Cream butter and sugar
In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. - Add eggs and vanilla
Beat in eggs one at a time, then add vanilla. - Combine wet and dry
Alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined. - Fold in apples
Gently fold the chopped or grated apples into the batter. - Pour into pan & top
Pour batter into prepared loaf pan. If desired, sprinkle the top with cinnamon sugar mixture for a sweet crust. - Bake
Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover with foil during the last 10–15 minutes. - Cool
Let the bread cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.
💡 Tips
- For extra cinnamon flavor, swirl 2 tbsp of cinnamon mixed with 1 tbsp sugar into the batter before baking.
- For more moisture, use grated apple instead of chopped.
- Can be stored tightly wrapped at room temperature for 2–3 days or frozen for up to 2 months.
If you want, I can also give a quick 1-bowl version that mixes in under 10 minutes with no need for multiple bowls—perfect for busy mornings.
Do you want that version too?
